Glutinous Rice Korean Blood Sausage
Quick answer
- Active time
- 80 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Inside the pork casing, soaked glutinous rice swells as it steams and binds the glass noodles and pork blood into a dense, sticky filling.
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That swelling is why the casing is filled only about 80% of the way and why any puffed spots get a quick needle prick during steaming.
Ingredients
Instructions
- 1
Wash and soak glutinous rice in water for 2 hours, then drain.
- 2
Boil glass noodles, rinse in cold water, chop finely, and mince the green onion and ginger.
- 3
In a large bowl, mix glutinous rice, noodles, green onion, ginger, garlic, sesame oil, salt, and pork blood to make the filling.
- 4
Tie one end of the cleaned pork intestine, stuff it 80% full using a funnel, and tie the other end.
- 5
Steam the sausage on low heat for 30 minutes until cooked, pricking with a needle to release air and prevent bursting.
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